| No violation noted during this evaluation. | 02/03/2015 | Routine |
| No violation noted during this evaluation. | 08/11/2014 | Routine |
| No violation noted during this evaluation. | 02/06/2014 | Routine |
| No violation noted during this evaluation. | 08/19/2013 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- OBSERVED BOWLS AND CUPS USED AS SCOOPS FOR SUGAR AND FLOUR. USE SCOOP WITH A HANDLE AND ENSURE HANDLE IS STORED UP AND OUT OF FOOD PRODUCT TO PREVENT ANY CONTAMINATION., CORRECTED DURING INSPECTION BY REMOVING BOWL AND CUP. A SCOOP WITH A HANDLE WILL BE USED.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
02/12/2013 | Routine |
| No violation noted during this evaluation. | 08/29/2012 | Routine |
| No violation noted during this evaluation. | 02/29/2012 | Routine Inspection |
- Critical: Ready-to-Eat Food, Disposition
- Comment:
- NO EXPIRED FOODS OBSERVED
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
|
09/20/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Comment:
- ENSURE EMPLOYEES USE LIDDED CUP WITH STRAW OR LIDDED MUG FOR DRINKS ESPECIALLY AT FOOD PREP WORK AREAS........OPEN DRINK OBSERVED AT A FOOD PREP WORK AREA.......CORRECTED AT VISIT BY DISCARDING OPEN DRINK. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- SLICED TURKEY AND HAM WITH DISCARD DATES OF 8-21-11 IN THE WALK IN COOLER.......ENSURE FOODS ARE DISCARDED AT THE END OF THE DAY OF DISCARD.........CORRECTED BY DISCARDING THE HAM AND TURKEY AT VISIT.,
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
|
08/24/2011 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISHWASHER IS ACHIEVING 190F / PASSED THERMOLABEL MELT TEST
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
04/12/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Comment:
- ENSURE EMPLOYEES USE LIDDED CUPS WITH STRAWS FOR EMPLOYEE DRINKS....OPEN POP OBSERVED AT VISIT......CORRECTED AT VISIT BY REMOVING.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISHWASHER FAILED TO MELT WAX AT 160F.........SANITATION RINSE DID NOT ACHIEVE THE MINUMUM TEMPERATURE TO PROPERLY SANITZED AS DETERMINED BY THE THERMOLABEL FAILURE TO MELT.......REPAIR MACHINE TO BRING EQUIPMENT TO MINUMUM 170F . MANUELLY SANITZED ALL EQUIPMENT AND UTENSILS CHEMICALLLY AT 3 COMPARTMENT SINK USING THE FACILITY 'S QUAT, SANITIZER.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISHWASHER FAILED TO MELT WAX AT 160F.........SANITATION RINSE DID NOT ACHIEVE THE MINUMUM TEMPERATURE TO PROPERLY SANITZED AS DETERMINED BY THE THERMOLABEL FAILURE TO MELT.......REPAIR MACHINE TO BRING EQUIPMENT TO MINUMUM 170F . MANUELLY SANITZED ALL EQUIPMENT AND UTENSILS CHEMICALLLY AT 3 COMPARTMENT SINK USING THE FACILITY 'S QUAT, SANITIZER.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS.........EMPLOYEE WAS NOT AWARE OF THE REQUIRED REPORTING OF SYMPTOMS OF DIARRHEA OR VOMITING ON THEIR DAY OFF..... .....PROVIDED HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING....ALSO PROVIDED HANDOUT "GUIDELINES FOR FOODBORNE ILLNESS" ,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS.........EMPLOYEE WAS NOT AWARE OF THE REQUIRED REPORTING OF SYMPTOMS OF DIARRHEA OR VOMITING ON THEIR DAY OFF..... .....PROVIDED HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING....ALSO PROVIDED HANDOUT "GUIDELINES FOR FOODBORNE ILLNESS" , ,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
02/24/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/24/2010 | Routine Inspection |
| No violation noted during this evaluation. | 03/01/2010 | Routine Inspection |
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